1. Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Stir until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared pan, creating an even crust layer. I like to use the back of a spoon or a flat-bottomed glass to get it nice and compact. Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly.
4. While the crust bakes, melt the white chocolate gently over a double boiler or in short bursts in the microwave, stirring often to prevent burning. Set aside to cool slightly.
5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. This is a crucial step — no lumps here!
6. Add 1 cup sugar and beat until well combined. Then add the eggs one at a time, mixing on low speed after each addition to avoid incorporating too much air, which can cause cracks.
7. Mix in the vanilla extract and sour cream if using. The sour cream adds a lovely tang and extra silkiness, a trick I picked up from my time in San Francisco’s culinary scene.
8. Fold in the melted white chocolate until fully incorporated.
9. In a small bowl, toss the cranberries with the flour to coat — this helps prevent them from sinking to the bottom during baking.
10. Gently fold the cranberries into the cheesecake batter, distributing evenly without overmixing.
11. Pour the batter over the cooled crust, smoothing the top with a spatula.
12. Bake the cheesecake for 55-65 minutes. The edges should be set, but the center will still have a slight wobble — this ensures a creamy texture once cooled.
13. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. This gradual cooling helps prevent cracks and keeps the texture silky.
14. Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.

One little tip from my grandmother’s kitchen: always let your cheesecake come to room temperature for about 20 minutes before slicing for the cleanest cuts. I’ve found that using a hot, wet knife works wonders for flawless slices, especially when serving guests.